Traditional Turkish drinks

Raki

When one thinks of Turkey or Turks,
one is reminded of Raki. Although it is not known where or when this drink
was invented, it is certain that the history of raki does not go as far
back as wine or beer. There are many proverbs on raki which is the traditional
Turkish drink. Raki is made from different fruits in different
regions, but grapes, figs and plums are the main ones.

In the Near and Middle East countries the drink is known by different
names such as Araka, Araki, Ariki which obviously come from the same origin.
Some claim that it is called Iraqi (from Iraq) because it was first made
in this country and spread to other regions. Others say it got its name
from the razaki grapes used in producing it. Both theories are acceptable.
Another theory is that arak in Arabic means "sweat" and araki " that which
makes one sweat." If one drinks too much raki one does sweat and when raki
is being distilled it falls drop by drop like sweat, so the name could
have come from Arabic. In neighboring countries different kinds of raki
have different names. In Greece gum is added to it and the drink is called
"Mastika". Duziko which comes from the slavic word "Duz" means raki with
aniseed. In Turkey, raki made from grape residue
used to be called Düz Raki or Hay Raki. Zahle raki has taken this
name because it is made in the city of Zahle in Lebanon. Raki is not a
fermentation drink like wine and beer but a distillation drink, so more
technical knowledge and equipment are necessary for its production. Encyclopedias
write that in "Eastern India a drink produced by distilling fermented sugar
cane juice is called "arak" and the same name is given Ceylon and Malesia
to an alcoholic drink made by the distillation of the juice of the palm
tree. It is also noted that in Iran the drink made in the same way from
grapes and dates is also called "arak".

The history is going back 300 years. The art of
distillation which started in the Arab world and spread to the neighboring
countries was implemented when people thought of making use of the sugar
in the residue of wine processing. With the addition of aniseed, raki took
on its Turkish characteristic. The famous Turkish traveler
Evliya
Celebi listed the artisans of Istanbul in
the first volume of his book on his voyages which he wrote in 1630. Among
the artisans he also mentioned the arak makers. While writing that arak
was made from all kinds of plants, he also mentioned the word raki and
said that drinking even one drop of this intoxicating drink was sinful.
It is known that at that time in Istanbul 300
people in 100 workshop were occupied in the production and sale of this
drink. Evliya
Celebi spoke of tavern-keepers
as "accursed, ill omened, blame worthy" and said there were taverns all
over Istanbul but especially in Samatya, Kumkapi,
Balikpazari, Unkapani, Fener, Balat (last three are on the
Golden Horn)and the two shores of the Bosphorus
and added "Galata means Taverns".
Evliya
Celebi recorded the small wine shops and the kinds of wine they sold
and also mentioned the taverns that sold raki, all kinds of raki, like
raki wine, banana raki, mustard raki, linden raki, cinnamon raki, clove
raki, pomegranate raki, hay raki, aniseed raki, etc.

Raki was first produced from the residue of grapes left over from wine
making. When a shortage of residue started, spirits from abroad were imported
and processed with aniseed. This went on till the First World War when,
for want of raw materials raisins were used in the production of raki and
sometimes even dried figs and mulberries. For good quality raki, seedless
raisins and aniseed in Cesme (Izmir)
were preferred. As the raki industry developed, aniseed agriculture grew
and developed with it. When alcoholic beverages were prohibited at one
time, underhand producers lost no time in taking steps. The administrative
authorities, especially in small towns, turned a blind eye to the illegal
production of raki so long as it was made in accordance with the technical
rules. In many houses meat grinders were used for mincing the raisin,
large basins formerly used for daily washing were now used for fermenting
the grapes and oil cans were converted into distilling apparatus. The raki
which was usually without aniseed and which often contained materials harmful
to health were distributed to by children, in the evenings, when the streets
were no longer crowded.

Today in Istanbul, drinking raki has its
own traditional rituals. Most important is what it is to be partaken with.
White cheese is the main and unchangeable "meze"
of raki. Raki is usually drunk with cold dishes like tomatoes, cucumber,
lettuce and seafood. Fish is also a favorite, especially mullet and mackerel.
Due to the aniseed it contains, raki changes color and becomes a milky
white when water is added and a glass of pure water to go with it gives
a distinct pleasant taste.

Istanbul used to have many tiny taverns but
nowadays if you want to drink raki and eat dishes that go well with it
the best places are Kumkapi, the Bosphorus and
the flower market in Galatasaray at Beyoglu district. The favorite mezes
of raki drinkers, roasted chickpeas and freshly salted almonds, can be
found in almost all taverns.

Those who have been drinkers of raki for years and years, point out
that this drink affects one according to his/hers mood. Sometimes one is
tipsy after a glass or two; while sometimes even a huge bottle gives only
a feeling of well being and enjoyment.

Boza (Fermented Bulgur Refreshment)

Ingredients

Measure

Amount

Bulgur

2 1/6 cups

325 grams

Water

20 2/3 cups

4150 grams

Flour

2 tablespoons

16 grams

Sugar

2 ½ tablespoons

450 grams

Yoghurt

½ cup

50 grams

Dry yeast

¾ teaspoon

5 grams

Vanilla

2 ½ teaspoon

25 grams

Cinnamon

4 ½ teaspoon

45 grams

Servings: 12

Preparation:Wash the bulgur, drain and place in a large pot, add 12 cups water,
cover and let stand overnight at room temperature. Cook over low heat for
about 2 hours. Place in blender and process and then pass through a strainer
and refrigerate. Return the bulgur which is left in the strainer to the
pot, add 7 ¾ cups of water and cook for another hour over low heat.
Pass through the strainer and place in the refrigerate.

Place the flour in a small saucepan and add 2/3 cups of water and cook
over low heat until thick, stirring constantly. Remove from heat, add 2
tablespoons sugar and blend until the sugar melts. When cooled, add the
yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add
to the yogurt mixture. Let stand in warm environment for 30 minutes. Add
the mixture with yeast to the creamy bulgur and let stand at room temperature
for 1-2 days, stirring occasionally. Add the vanilla and the remaining sugar
and stir well until they are wholly dissolved. Serve, sprinkled with cinnamon.
This refreshment can be kept in the refrigerator for 2-3 days.

Notes :
Instead of bulgur, it can be prepared with millet or barley or a millet
and bulgur combination. A traditional refreshment, with a history which
goes back to very early times. Boza is mainly consumed during winter months.
Best place to buy and drink Boza in Istanbul is "Vefa
Bozacisi".

Sahlep

Preparation:Mix sugar and sahlep powder (dried powdered roots of a mountain orchid -
Orchis Latifolia or Orchis Anatolica in Latin) in a pan. Add the cold milk and
some sugar stirring constantly.
Heat the mixture until it boils again stirring constantly. Let it boil
for 2-3 minutes and remove from heat. Serve it warm and garnished with powdered cinnamon.

Tips:The thicker the sahlep is, the better it gets, it's a hot and creamy drink. Sometimes addition of a little
bit of starch might help to get the desired consistency. It is a remedy for sore
throats and colds, therefore it's mainly consumed in the winter months for cold
climate. Because the real sahlep powder is expensive, on
the streets they make it with more cornstarch than the real thing, that's why it
would be better to do it at home or go to reputable pudding shops in Beyoglu
district or along the Bosphorus for example.

Usually the mountain orchids have tuberous roots rich of starch-like
substance. These tubers are gathered while the plant is in flower, then washed,
boiled in water or milk and then dried. These dry tubers are grinded. This
grinded powder is called sahlep.

Sahlep can also be added to ice-creams in the city of Kahramanmaras,
it's the famous Maras Ice-Cream. In Maras ice-creams,
sahlep gives its great taste and strong mixture with goat milk being the
first and the most important element of Maras ice-cream, and the second one is real
goat milk.

Ayran

Ayran (yoghurt drink) has been one of the most popular drinks of the Turks
since the discovery of Yogurt among the Turkish tribes in Central Asia.
It is simply made by diluting yogurt with water. Some salt is added to
taste. Best served chilled.

It not only accompanies any meal but is drunk as a refreshing drink
by itself especially during summer months. It is common among all regions of the
country only the slight
variation being its thickness. Especially in the south,
for example, thicker ayran is preferred. But the best of this unusual but simple
drink is made in Susurluk, near Balikesir, who are
so proud of their bubbled ayran that they have a local
festival for it in the beginning of September.

Salgam

A traditional Turkish drink (pronounced shal-gum) made from dark turnips and violet carrots and sira.
It's served cold with pickles and available in Hot and Mild formulas. It's a very traditional drink in
Adana province and in the GAP and
South Eastern Anatolia, especially served with
Kebab dishes.
Some people drink it with Raki saying that it removes or
softens the effects of alcohol.
It has a dark red or purple color and a very strong soar taste.

Because it's a juice full of minerals and vitamin C, it's one of the most
preferred drinks in the winter time for colder climates.
It also contains Thiamin (B1) and Riboflavin (B2) vitamins, and is rich in Calcium, Potassium and iron.

Preparation:it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid
fermentation for a week until it gets very soar, than put in wooden barrels made of
mulberry tree.
After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips
(Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature
in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink.
For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well.
The total processing time to prepare it is between 2-4 weeks.